Autumn Recipe: Rosehip & Elderberry Syrup

As a child, I was an inquisitive forager. I have no idea where this instinct came from, or from whom I learned which plants were safe to pick or avoid. Despite growing up in a relatively urban area, most of my time was spent outdoors, something I believe paved the way for the unusual career path I later followed.

My favourite pastime involved hopping on my bike to go hunting for plants, which my best friend and I would then incorporate into our childish experiments. “Wee the bed tea” made from dandelion heads, and violet perfume are two “products” that immediately spring to mind, but one of my happiest memories involved gathering rosehips.

Rosehips were fabulous for two reasons:

The rosy red flesh stained your skin, making it useful for “homemade lipstick”

Peeling back the juicy exterior revealed a bunch of hairy seeds which were excellent for making “itching powder.” Great for putting down the tee-shirts of annoying brothers and sisters.

As an adult, I still find it incredibly difficult to walk anywhere without scouting the environment for useful plants. I’m not sure if this is something I’ve always subconsciously done, or my irrational obsession with survivalist TV shows like the Walking Dead are what make it impossible for me to go anywhere without a spare carrier bag (just in case I spot any free bounty that could be put to use in my dispensary.)

For me, one of the joys of Autumn is foraging the fruit of the beautiful rosa rugosa which grows in abundance on the local sand dunes. It’s such a shame that more people aren’t aware of how easy it is to make use of this medicinal plant. Most parts of the wild rose can be turned into powerful medicine, and as it’s easily identified by even the most inexperienced of foragers, I highly recommend seeking it out. Although rosehips can be used to make everything from jelly to wine, the following recipe is one of my favourites; not just because it tastes absolutely scumptious, but because it has the unrivaled ability to soothe sore throats and keep skin healthy through the dry, cold winter days that lie ahead. The quantities given are enough to make about a litre of syrup, which will store well in the fridge for about 6 months.

Place them in the pan together with the dried elderberries and cover with water

Bring to the boil before turning the heat down to a gentle simmer

Leave on the hob until the liquid has reduced by half (approx. 2 and a half hours)

Strain off the liquid, and then, to be sure you’ve removed any remaining plant material, strain again

Allow the liquid to cool before adding both jars of honey

Stir well, and finally add the brandy

Bottle in airtight containers and store in the fridge

Roses as medicine

It never fails to amaze me how nature provides exactly what we need right at precisely the moment we need it. Every autumn around the end of September, Rosehips appear like clockwork as if to tell us it’s time to make preparations before the winter sets in.

Most people know that rosehips are jam packed with Vitamin C (some sources claiming they contain up to 60% more than oranges) but what’s less commonly known is that they’re also a fabulous source of vitamin A. This vital nutrient helps keep skin elastic, which is just the ticket for preventing chapped, dry skin.

Here are some more fascinating facts about the medicinal properties of the humble rosehip: